5000954

Petit pain rustique multicéréales 125

Artisanal roll (half-baguette size) from wheat and rye flour with wheat sourdough, enriched with oat grits, linseed, sunflower seeds, sesame seeds, wheat bran and a little malt to enhance the taste, baked on stone and 2 incisions on top.

  • Sourdough
  • Stone oven baked
  • Suitable for vegans
  • Suitable for vegetarians
  • Source of fiber
  • 125 g
  • Defrosting 22 °C · 15'
  • 40 PCS C/S · 36 C/S PAL
  • Baking 180 °C · 8-10'
  • Part baked

Occasion

Breakfast, light meal, meal accompaniment

The story behind

This traditional bread roll has gone through a slow kneading process, a long rising process and has been baked in a stone oven. The result is a particularly flavoursome bread roll with great character, a slightly thicker crisp crust and open crumb. The use of sourdough characterizes this bread with more bite, longer shelf-life and makes it easier to digest. We suggest you savour this roll just as it is, 'pure', in order to discover the true authenticity of the flavor.